Crispy Oven-Roasted Potatoes with Garlic and Herbs

Is there anything better than oven-roasted potatoes? Golden, crisp edges with pillowy, fork-tender centers make them irresistible. They complement everything from sizzling steaks to roast chicken and remain a beloved, classic side dish around the world.

This simple method reliably produces the best roasted potatoes for dinner every time.

Crispy Roasted Potatoes Recipe

• 24 ounces baby Yukon Gold potatoes
• 1/2 cup olive oil
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• fresh rosemary
• fresh thyme
• garnishes: extra fresh thyme, rosemary, flaked sea salt

Wash the baby potatoes in cold water. Slice them in half and place the cut halves in a large bowl, airtight container, or zip-top bag if prepping ahead.

Strip rosemary and thyme leaves from their stems and finely chop them. Put the chopped herbs in a small bowl. Discard tough stems. You can snip herbs with clean kitchen scissors or chop them on a cutting board with a chef’s knife.

This is a great task for kids to help with or a quick job while you prep other ingredients.

Toss the potato halves with 1/4 cup of the chopped herbs, 1/2 cup olive oil, 1 teaspoon sea salt, and 1 teaspoon cracked black pepper in a large bowl or in a sealed bag.

If prepping ahead, seal the bag, refrigerate for up to 24 hours, and bring to room temperature for at least an hour before roasting. This makes weeknight dinners and entertaining much easier.

Position an oven rack on the lowest shelf, just above the heating element, and preheat the oven to 425°F. This high, dry heat is what roasts the potatoes to golden crispness rather than gently baking them.

Prepare a baking sheet with nonstick spray (coconut spray is a good option). If possible, use a well-seasoned dark sheet pan — it helps the potatoes brown. Avoid new nonstick pans, foil, or parchment for this recipe so the potatoes can crisp properly.

Arrange the potato halves cut-side down in a single layer with space between each piece.

Roast on the bottom oven shelf for 15 minutes. Carefully remove the hot sheet pan, flip each potato with tongs or a spatula, and roast another 15–20 minutes until golden brown and crisp. Total time can vary with oven, pan, and potato size.

Transfer to a serving dish and finish with additional fresh herbs and flaked sea salt. Serve with butter or herb butter, a dollop of sour cream, grated Parmesan, chives, or green onions.

Why this method works

Several factors make these potatoes consistently excellent:

• Prep-ahead seasoning lets flavors penetrate the potatoes.
• High oven temperature (425°F) creates a crisp, golden exterior; too low won’t brown, too high may burn.
• Roasting at high heat, rather than baking at low heat, yields crisp edges and tender interiors.
• A dark, well-used sheet pan helps promote browning and caramelization.
• The ingredients are simple and pantry-friendly, so this is easy to make any night of the week.

Roast Potatoes — Top Tips

Best Potatoes to Use

Most potatoes will roast well, but textures vary. Russets or Idaho potatoes benefit from a short soak to remove excess starch and should be patted very dry. Baby Yukon Golds or fingerlings are my preference: they’re the right size, have lower starch, and roast evenly without extra prep.

Best Herbs

Hardy herbs like rosemary, thyme, and parsley tolerate oven heat best. Basil, sage, and dill also work, though they darken more quickly.

Seasoning Variations

• Use garlic powder or garlic salt instead of fresh garlic to avoid burning.
• Olive oil is preferred for flavor and health, but vegetable oil works in a pinch.
• Onion powder adds a pleasant savory note.

Leftovers

Leftover roasted potatoes are versatile: chop into potato salad, add to green salads or soups, or stuff into breakfast burritos with eggs and cheese. Store in the fridge up to four days or freeze. They re-crisp nicely in an air fryer.

Favorite Toppings

Top with buttery herb butter, sour cream, grated Parmesan, chives, or thinly sliced green onions for extra flavor.

Potato FAQ

Types of Potatoes

Fingerling potatoes are small, elongated tubers with a firm texture that hold up well to roasting, grilling, and boiling.

New or baby potatoes are small, tender potatoes with a delicate, slightly sweet flavor that roast quickly and can often be cooked whole.

Colored baby potatoes come in red, purple, and yellow varieties and add visual interest to a dish. Because they’re small, they’re convenient to roast or boil whole.

More Potato Recipes

Crispy smashed potatoes with herb butter, oven-baked hash browns, make-ahead mashed potatoes, sweet potato casserole, tater tot breakfast casserole, BBQ potato salad, and classic potato salad are all delicious ways to enjoy potatoes. Experiment and find your favorites.